ZUCCHINI ENCHILADAS

AuthorSite EditorCategory,
Yields1 Serving
 1 cup uncooked rice
 2 cups water
 several cloves of garlic, crushed
 1 large onion, minced
 4 tbsp olive oil
 1 tsp salt
 2 red (or green) bell peppers, minced
 10 small zucchini, shredded and squeezed out
 1 tsp each: cumin, oregano, basil, cayenne, black pepper
 ½ cup unsalted sunflower seeds
 1 cup slivered almonds
 2 cups sharp cheddar cheese, grated
 Mexican hot sauce....see other recipe
 14 burrito size tortillas
1

Make the filling first and then cook the enchiladas in the Dutch, but if you're the adventurous type, the entire dish could be prepared in the Dutch.
Wash rice, cook with water and a few crushed garlic. Once boiling, reduce heat and simmer for 25-30 minutes. DO NOT REMOVE THE LID UNTIL DONE! In a large, heavy skillet, saute the garlic and onion in olive oil and salt. When the onions are soft, add peppers, zucchini and herbs. Stir and continue to cook over medium heat another 8 min. stir in sunflower seed and almonds, cook 2 more minutes. Remove from heat and stir in the cooked rice and cheese. Allow to cool to room temperature. Assemble the enchiladas by placing 1-2 heaping spoonfuls of filling on one side of the tortilla and roll it up. Pour a small amount of sauce into the Dutch oven, place the enchiladas on top. Layer sauce, enchiladas, sauce, cheese, enchiladas, sauce, cheese. There should be enough to make two layers.

COOKING TIME: 30 minutes, preheat the lid

Ingredients

 1 cup uncooked rice
 2 cups water
 several cloves of garlic, crushed
 1 large onion, minced
 4 tbsp olive oil
 1 tsp salt
 2 red (or green) bell peppers, minced
 10 small zucchini, shredded and squeezed out
 1 tsp each: cumin, oregano, basil, cayenne, black pepper
 ½ cup unsalted sunflower seeds
 1 cup slivered almonds
 2 cups sharp cheddar cheese, grated
 Mexican hot sauce....see other recipe
 14 burrito size tortillas

Directions

1

Make the filling first and then cook the enchiladas in the Dutch, but if you're the adventurous type, the entire dish could be prepared in the Dutch.
Wash rice, cook with water and a few crushed garlic. Once boiling, reduce heat and simmer for 25-30 minutes. DO NOT REMOVE THE LID UNTIL DONE! In a large, heavy skillet, saute the garlic and onion in olive oil and salt. When the onions are soft, add peppers, zucchini and herbs. Stir and continue to cook over medium heat another 8 min. stir in sunflower seed and almonds, cook 2 more minutes. Remove from heat and stir in the cooked rice and cheese. Allow to cool to room temperature. Assemble the enchiladas by placing 1-2 heaping spoonfuls of filling on one side of the tortilla and roll it up. Pour a small amount of sauce into the Dutch oven, place the enchiladas on top. Layer sauce, enchiladas, sauce, cheese, enchiladas, sauce, cheese. There should be enough to make two layers.

COOKING TIME: 30 minutes, preheat the lid

ZUCCHINI ENCHILADAS